![JEMRA found that while control measures applied during processing may extend shelf-life and control Salmonella growth at retail or consumer level, the application of post-processing interventions needs further examination.](https://img.wattagnet.com/files/base/wattglobalmedia/all/image/2024/05/Chicken_Salmonella_petri_dish.66398a7f78dfa.png?auto=format%2Ccompress&q=70&w=400)
JEMRA found that while control measures applied during processing may extend shelf-life and control Salmonella growth at retail or consumer level, the application of post-processing interventions needs further examination.
Manjurul | iStock.com
Combining interventions has the greatest impact on controlling the bacteria in broiler production, meat processing.
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